Easy Roasted Mexican Street Corn on the Cob! Who needs to find a street vender selling corn?  You can make your own delicious Mexican Street Corn in your own oven or on your grill!



Roasted Mexican Street Corn


Last Summer we sold Mexican Street corn for a cheerleading fundraiser. To be honest, I had never tasted before. After that, I realized that it would become a new favorite at our house! This will take your ordinary grilled corn on the cob to a new level.


Now that the corn stands have popped up all over my town and it seemed to be the perfect side dish for our family dinner on Sunday.


You can grill or bake it and it still will taste great! Did you know if you cook it in the oven with its husk still on, that the silk will come off so easy? It does!




Roasted Mexican Street Corn


  •  Tajin Clasico Seasoning
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 6 ears corn
  • 1/2 cup crumbled Queso Fresco
  • 1/4 cup chopped fresh cilantro leaves




  1. Preheat oven to 400 degrees F.
  2. In a small bowl, combine mayonnaise, and sour cream; set aside.
  3. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes.
  4. Peel down husks and spread with mayonnaise mixture.
  5. Serve immediately, garnished with Tajin Clasico, Queso Fresco, and cilantro, if desired.




Do you love this Roasted Mexican Street Corn recipe? We would love to hear from you! Please leave us a comment below!




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  1. I saw your link on the Over the Moon link up. This looks so delicious! I have to try baking it with the husk on too…I’ve never done that. Pinned this for later!

  2. We love Mexican Street Corn and your collection looks delicious! Thanks so much for sharing with us at Full Plate Thursday,499 and hope you have a great week!
    Miz Helen

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